Aubergine, spinach and butternut squash stew

  • / Main Course
  • / Mediterranean
  • / Serves 4
  • / Prep in 15 mins
  • / Cook in 55 mins

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Medium Onion (diced)
  • 3 Garlic Cloves (minced)
  • 1 teaspoon Ginger (freshly grated)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Cinnamon
  • 680g Butternut Squash (peeled and cut into 1/2-inch cubes, Note 1)
  • 400g can Tomatoes (diced)
  • 3 tablespoons Tomato Paste
  • 400g can Chickpeas (drained and rinsed)
  • 450ml Vegetable stock
  • 2 cups Fresh Baby Spinach Leaves
  • Salt & Pepper
  • Plain Vegan Yogurt (or sour cream)
  • Fresh Cilantro

Method

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Notes